This is a barely passable bread recipe. I made it twice. The first time it was very yeasty, quite dense, and had no flavor. The second time I included recommendations from the other reviews. I doubled the salt (2nd half after mixing first two cups of flour) and proofed the yeast in the water with 4 teaspoons of sugar. With these changes, the bread was less dense and less yeasty, but still far from true french bread. Also don't egg wash before cooking. I applied the 1st after 5 minutes of baking and gott the nice chewy shiny coat that is typical of real french bread. If you don't proof the yeast rasie the water temperature to 120-130F.
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This is a barely passable bread recipe. I made it twice. The first time it was very yeasty,...